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Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan
Authors:J K Khalil  M I D Chughtai
Institution:(1) Department of Agricultural Chemistry and Nutrition, NWFP Agriculture University, Peshawar, Pakistan;(2) Present address: Food Science and Nutrition Section, Regional Agriculture and Water Research Center, P.O. Box 17285, Riyadh, Saudi Arabia;(3) Institute of Chemistry, Punjab University, Lahore, Pakistan
Abstract:Four high yielding imported and one local peanut cultivar, grown under local soil and climatic conditions, were compared for their chemical composition and nutritional quality. The local cultivar lsquoKurramrsquo contained the maximum protein (28.3%) and the imported cultivar lsquoNo. 45rsquo contained the maximum oil content (49.5%). K, Mg, P, Fe, Zn, Cu and Mn were present in nutritionally significant and comparable amounts in all the cultivars. Lysine was the first limiting amino acid in all the cultivars. The chemical scores and net protein utilization (operative) values were higher for the imported than local cultivar while net dietary protein calories percent (NDP Cal%) values showed only minor variations among the five cultivars. Significant differences (P<0.05) were observed for protein, oil, Na, K, Ca, P and Zn contents of all the cultivars. Roasting (150°C, 1/2 h) decreased the lysine, threonine, methionine, cystine, arginine, tryptophan and tyrosine contents but increased the protein, oil, ash, fiber, mineral elements (except Na and C1), aspartic acid, serine, glutamic acid, proline and phenylalanine contents.
Keywords:peanut  groundnut  proximate composition  mineral analysis  amino acid composition  nutritional quality
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